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研究生:許慈雯
研究生(外文):Xu, Ci-Wen
論文名稱:仙草凝膠物理性質之研究
論文名稱(外文):Studies on Gelling properties of Hsian-tsao (Mesona procumbens Hemsl.) Gel
指導教授:許明仁許明仁引用關係
指導教授(外文):Xu, Ming-Ren
學位類別:碩士
校院名稱:國立臺灣大學
系所名稱:園藝研究所
學門:農業科學學門
學類:園藝學類
論文種類:學術論文
論文出版年:1997
畢業學年度:85
語文別:中文
論文頁數:72
中文關鍵詞:仙草園藝農業
外文關鍵詞:hsian-tsaogelHORTICULTUREAGRICULTURE
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Hsian-tsao gel is a jello-type dessert popularly consumed among the
Far East countries. The gel is prepared from the alkaline extract of
dried shian-tsao herb with the addition of approximately 2% starch at
boiling temperature.
The objectives of this study are to investigate the gelling material
and the weight of gel forming of hsian-tsao harvested from different
area. On the other hand, we also use instant hsian-tsao powder to study
on gelling properties of hsian-tsao gel.
1. Compared with gel strength for hsian-tsao harvested from different
areas, the Indonesia hsian-tsao herb has the most amount gelling
constituents, the second is hsian-tsao from mainland China and the last
is from Guan-shi. In the weight of gel formation, there is the same
order.
2. Besides 70% amylose, the hsian-tsao gel prepared by wheat starch has
the strongest gel strength, and we get rid of 70% amylose because its
dripping of the gel is the maximum.
3. From texture profile analysis of hsian-tsao gels, hardness and
fracturability affect the texture most, the rest get little affection.
4. Adding gums into hsian-tsao gels can increase the gel strength and
decrease the dripping, but sucrose does not have the ability.
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